A handful of Omaha chefs were kind enough to answer a question or two about their holiday traditions for the paper earlier this week. I asked them all one more question to feature on the blog: “What is your favorite holiday dish?” See the first two here. Enjoy!
Chef Clayton Chapman, The Grey Plume: Cheesy potatoes! The traditional casserole with loads of cheese and sour cream.
Chef Jessica Joyce, New York Chicken and Gyros: Although I am honestly crazy about pasta and 
always ate more than my fair share I can’t help but mention turkey skin with mashed potatoes and gravy. I loved peeling the crisp, golden brown, greasy skin from the turkey and making little skin cups that I would then fill with mashed potatoes and gravy. As an adult I now gravitate towards more sophisticated things, especially tourtieres, except when nobody’s looking!
Chef Jesus Rivera, Rivera’s Mexican restaurant: Pecan Pie, and my wife’s pasta salad is to die for.
Chef Jon Seymour, V. Mertz: My family always had a bowl of mashed
potatoes topped by the homemade chicken and noodles. It’s reminiscent of high school cafeteria turkey gravy over mashed potatoes, but exceedingly better.
Chef Gina Sterns, Dolce Cafe: Paraguayan corn bread, called Chipa Guazu. This is from a period of my life I spent in Paraguay South America.
Some of the chefs also shared recipes; find them here.
Happy Holidays!
